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–+ servings

Crispy Pork Schnitzel with Lemon

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Thin pork cutlets fry in a panko crust and get a simple finish of flaky salt, parsley and lemon.
Print Recipe
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Central European
Ingredients Instructions Notes

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Ingredients
  

  •  
    4 boneless pork chops about 4 oz each
  • ⅓ cup all-purpose flour 40 g
  • 2 large eggs
  • 1 ½ tsp kosher salt
  • ¼ tsp garlic powder
  •  
    2 cups panko breadcrumbs
  • vegetable oil about 1 cup for frying
  •  
    finely chopped fresh parsley
  • Large delicate sea salt flakes in a glass prep bowlflaky sea salt
  •  
    lemon wedges

Instructions
 

  1. Pound each chop between sheets of plastic wrap to about 1/4 to 1/8 inch thick. Set out separate shallow dishes of flour, eggs beaten with salt and garlic powder, and panko.
  2. Heat about 1/4 inch oil in a high-sided skillet over medium-high. Dredge each cutlet in flour, then egg, then panko, pressing lightly to coat.
  3. Fry about 2 minutes per side, until golden and cooked through, adjusting heat if the crumbs brown too quickly. Drain on paper towels and repeat with the remaining cutlets.

Notes

Work in batches so the skillet stays hot.
Adapted from Olivia Mack McCool, Delish.

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